I don't usually enter cooking competitions but when I saw the #steemit-ironchef where using the potato this week as the mandatory ingredient I thought I would share one of my favourite potato dishes native to my new home of Indonesia, the Perkedel.
What You Will Need
- 1 Kilogram Potatoes
- 100 Grams Shallots
- 3 Cloves of Garlic
- 150-200 Grams Of Corned Beef
- Egg Whites from 2 Eggs
- 1 Tablespoon Chopped Parsley
- 1 Teaspoon Black Pepper
- 1 Teaspoon Nutmeg
What You Do
Prepare the Garlic, Shallots and Parsley by finely chopping them.
Take the Corned Beef from the can and break it up into small pieces.
Separate the Eggs Whites and whisk them in a bowl.
Put them separately on a plate while you prepare the Potatoes.
Boil the Potatoes with skin on in salted water for 25 minutes and then cool and peel. Alternatively you could peel them first but I do it the Indonesian way as you waste less Potato.
Lightly mash the Potatoes until they reach a lumpy mash potato consistency and then combine in all the ingredients except the egg whites. You should end up with a big congealed ball.
Now form the mixture into small disk shapes approximately 5 cm. across and 1 cm. thick.
Dip them in the Egg White and then Fry.
Serve as a side dish to your main course or on their own as a snack. My kids like to dip them in mayo but they are also great with sambal or salsa.
But be quick taking the picture, they are so delicious they will not last long.